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3 years ago

During Easter the shops overflow with hot cross buns. At Leeuwenkuil however we adore Mosbolletjies! We combined the recipes for both these treats to give traditional Mosbolletjies an Easter flair – with orange zest, spices and raisins – your kitchen will be filled with the comforting flavours of Easter.

Makes about 16-18 buns

Prep time: 30 min

Baking time: 40-45 min

Rising time: 2-3 hours


250 ml (1 c) raisins or golden sultanas
250 ml (1 c) lukewarm milk
80 ml (⅓ c) castor sugar
125 ml (½ c) cold water (or less)
1 x 10 g packet instant yeast
1 kg bread flour + extra for rolling
Finely grated zest of 1 large orange
5 ml (1 t) ground cinnamon
15 ml (1 T) aniseed
5 ml (1 t) salt
4 eggs, beaten
125 g melted butter
125 g cold butter, cubed

A little bit of milk, for brushing
30 ml (2 T) honey, heated
Farm butter and fresh figs, to serve
Grease 2 large bread tins with butter.

1. Put the raisins or sultanas in a bowl and cover with boiling water. Soak for about an hour, drain and set aside.
2. Add the milk, sugar and yeast to a jug and mix well. Set aside for 15-20 min or until the mixture starts to foam on the surface.
3. Add the flour, orange zest, cinnamon, aniseed and salt to a large mixing bowl and mix. Make a well in the centre and add the yeast mixture. Add the eggs, melted butter and raisins. Mix with a fork until a sticky dough forms.
4. Tip the dough onto a flour strewn surface and knead until smooth and elastic. Form a ball and place in a clean bowl. Cover with a damp cloth and leave to rise for about an hour or until doubled in size.
5. Preheat the oven to 180°C. Add the cold butter and knead until completely incorporated. Put the dough back into the bowl, cover with the cloth and set aside to rise for another 30 min.
6. TO COMPLETE Divide the dough into 16-18 equal pieces. Roll into balls and snuggly arrange in the bread tins. Cover with a cloth again and leave to rise for another 30 min.
7. Brush the tops of the buns with milk and bake for 40-45 min or until golden, risen and cooked. Drizzle with the honey as soon as the buns are done. Leave to cool in the tins for 10 min.
8. Carefully tip out the buns on a wire rack and leave to cool completely. Serve with farm butter and fresh figs.